1/2 bag medium egg noodles
2 Tablespoons butter
2 Tablespoons flour
2 cups of chicken broth (use broth from a prepared favorite noodle soup or 2 cubes (tablespoons) of chicken boullion in16 oz. boiled water)
1 green onion chopped (optional)
1 to 2 chopped chicken breasts (leftovers or precooked)
1/2 cup frozen peas
Shredded cheese (cheddar, Colby Jack, your choice)

In a large pan, boil egg noodles in water according to package directions (usually 6 minutes). Drain and set aside.

In same pot, melt butter (add optional green onions), then add flour mixing until thickened. Stir in chicken broth, a little at a time (ladles work well). Add frozen peas and chopped chicken, heat through. Reduce heat to low and mix in noodles. Salt and pepper to taste. Sprinkle each serving on top with your favorite shredded cheese.

Serves 2 to 4.

This recipe is meant to be used with leftovers, so less noodles, different vegetables, or omitting cheese are all options.

Submitted by: Someone's Mom in Michigan